Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef. It consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar.
It is commonly believed to be named after Prince Albert, Queen Victoria's prince consort. The origin of the name is debated as there is no proof. Other etymological theories exist, with some claiming the name originated as early as the 16th century.
References
- Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Chicago & London: Taylor & Francis. p. 11. ISBN 978-1-57958-057-5.
- Francatelli, Charles Elmé (1846). The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families. London: R. Bentley. pp. 12.
- Montagné, Prosper; Turgeon, Charlotte Snyder (1977) . Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking. New York: Crown Publishers. p. 816. ISBN 978-0-517-53137-2.
- "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.
- Krohn, Norman Odya (1983). Menu Mystique: The Diner's Guide to Fine Food & Drink. Middle Village, NY: Jonathan David Pub. p. 5. ISBN 978-0-8246-0280-2.
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